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Crispy Panko Roasted Cabbage Steaks

Two halves of crispy panko roasted cabbage steaks showing the layered interior and golden-brown crust.
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Make a humble cabbage feel like a main course with these crispy panko roasted cabbage steaks. They are tender inside with a satisfyingly crunchy crust.

Ingredients

Scale
  • 1 head green cabbage
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons melted butter or olive oil for topping

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  2. Remove any loose outer leaves from the cabbage. Cut the head of cabbage into four equal ‘steaks,’ about 1 to 1.5 inches thick, keeping the core intact to hold the layers together.
  3. Brush both sides of each cabbage steak lightly with the 2 tablespoons of olive oil. Sprinkle evenly with salt and pepper.
  4. In a shallow dish, mix the panko breadcrumbs, Parmesan cheese (if using), and thyme leaves.
  5. Press each side of the cabbage steaks firmly into the panko mixture until well coated.
  6. Place the coated steaks on the prepared baking sheet. Drizzle the tops lightly with the melted butter or remaining olive oil.
  7. Roast for 20 minutes. Remove from the oven, carefully flip the steaks, and roast for another 10 to 15 minutes, or until the cabbage is tender at the core and the panko crust is golden brown and crispy.
  8. Serve immediately as a vegetarian dinner idea or a healthy side dish.

Notes

  • If you want an extra crunchy crust, you can briefly broil the steaks for the last 1-2 minutes, watching closely to prevent burning.
  • This recipe is great for low waste cooking; use the outer leaves for slaw or soup stock.
  • For a vegan option, skip the Parmesan cheese.

Nutrition

Find it online: https://purecookingjoy.com/crispy-panko-roasted-cabbage-steaks/

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